Recipes Ingredients Meat & Poultry Pork Recipes Grilled Pork and Noodle Salad with Basil, Cilantro, and Mint 3.3 (3) 1 Review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on June 12, 2017 Print Rate It Share Share Tweet Pin Email Photo: Katie Quinn Davies Prep Time: 30 mins Total Time: 1 hr 40 mins Servings: 6 Spicy pork tenderloin gets tossed with delicate rice vermicelli anda medley of fresh herbs in this noodle salad, which is satisfyingyet surprisingly light. Ingredients 2 teaspoons sambal oelek (Asian chili paste) 3 tablespoons plus 2 teaspoons nam pla (Asian fish sauce) 1 tablespoon plus 1 teaspoon safflower oil 1 pork tenderloin (about 14 ounces), trimmed ¼ cup fresh lime juice (from 2 limes) 3 tablespoons sugar 1 tablespoon finely chopped fresh red Thai chile 5 ounces rice vermicelli 2 cucumbers, preferably Persian, very thinly sliced lengthwise, preferably on a mandoline ½ large carrot, peeled and cut into matchsticks 1 small shallot, very thinly sliced lengthwise (about ¼ cup) ⅓ cup coarsely chopped fresh cilantro ⅓ cup coarsely chopped fresh mint ⅓ cup coarsely chopped fresh basil Garnish: cilantro, mint, and basil sprigs Directions Rub sambal oelek, 2 teaspoons nam pla, and 1 teaspoon oil over pork to coat completely. Let marinate in refrigerator, covered, for at least 1 hour. Heat grill to high. Grill pork, rotating often, until charred on all sides and an instant-read thermometer inserted into the center reaches 140 degrees, about 20 minutes. Transfer to a platter, and tent with foil. Let rest for 10 minutes. Meanwhile, whisk together remaining 3 tablespoons nam pla and tablespoon safflower oil, the lime juice, sugar, and chile in a large bowl until sugar dissolves. Bring a large pot of water to a boil. Cook noodles according to package instructions until al dente. Drain, and rinse under cold water. Drain very well, and add to bowl with sauce. Thinly slice pork on the bias, and add to bowl along with cucumbers, carrot, shallot, and chopped herbs. Toss well to coat, and arrange on a platter. Garnish with herb sprigs. Rate it Print